Eggplant boats

Melanzane a barchetta

Have you ever tried to cook the eggplants in a way so simple? This summer recipe is very popular and as simple as delicious! Serve the eggplants with sliced whole grain bread and chilled white wine if desired.

 Preparation time: 5 minutes
Cooking time: about  20 minutes
Class: economy-healthy
Serves  2-3

Ingredients:

3-4 medium eggplants
About 8-9 tbsp.  extra virgin olive oil plus more for drizzling

Salt to taste
About 2  garlic cloves, peeled and finely chopped
About 2 tsp. dried oregano
A bunch basil leaves, chopped

Method:

1. Cut the eggplants in half lengthwise, then with a knife make crosswise slits on the pulp.
2. Meanwhile heat the oil in a large pan and cook the eggplants on each side until golden brown.
3. Place the eggplants into a serving plate, drizzle with olive oil and season with salt.  Add a sprinkle of garlic, oregano and basil. Serve warm or at room temperature.